Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.